I fell in love with mayo hack, my fav combo is adding a finely chopped garlic clove, kewpie mayo, a raw egg, and a ton of chopped green onion to the seasoning packets. You beat the egg and mayo together with everything else in your serving bowl and cook the noddles seperately and add them later to temper the bowl sauce mixture. I love onion-y funky-ness sooooo I add the green onion at the end to keep in fresh. I need to start adding more dried mushrooms into it cause theres never enough of the ones that come with it!
oh my god, thank you so much for that aside at 2:20 , as a brit i was legit horrified by your suggestion of using the egg water to make the broth until you clarified that American eggs were washed
Thanks Jon. Efficient and practical as always. I usually add the ramen at the very last and try to keep a little aldente and a few dried mushroom as textural components . Nice presentation. Cheers
I am going to try collagen. I have digestive issues, that I am told, comes with age 😕 and consuming more collagen has helped. This is a great idea because I really don't like collagen in my coffee lol I am going to order your book too. I'm a bit of a cookbook hoarder lol thank you!
So many little ramen upgrades you can do, but I haven't tried the corn starch thickening! It seems so obvious as an easy upgrade I am def gonna try it next time. I find instant ramen usually wants just a little bit of fat, usually I go for one of butter/chili oil/sesame oil and that even a little bit improves the texture and flavour a lot.
Jon, LOVED THIS!!!!! The style, background music, the hacks & well ramen. This hit all the buttons for me!!!! & we have a couple cooler rainy days coming up so I’m absolutely trying these!!! Love the name of your book too. Going on my birthday list with Rice Table for the end of this month!!!! More videos like this please!!!!!! & the fur baby was just the cherry on top!!!! So adorable!!!!
I’m so glad you liked it! I’m going to do a packet noodle series with more tips but I had to get the broth upgrade out of the way! Stay tuned I’m going to tackle Mama Brand Tom Yum with fresh seafood next!
@@jonkung I made your cornstarch hack with the Mama Duck ramen & soft boiled egg for lunch. Drizzled some sudachi soy on top and it was excellent!!!! Have a piece of leftover katsu from tonight & that will most likely be tomorrow’s topping with the Mama chicken flavor!!!
Nice suggestions for an easy upgrade! May I suggest you do a back to school bento special for all the students and teachers (like me!) heading back into the classroom? Please & Thank you! 🙏
Great ideas! I'm gonna try some cornstarch tomorrow. Or collagen, instead of in my coffee (as someone suggested below). I like mild Jin Ramen better than Shin. I cook my veg and some sliced mushrooms for a couple minutes in the water, sometimes with a little fish sauce, and then add the packets and the noodles. If I feel ambitious, I'll fry mushroom in butter (garlic and ginger optional) and add them to the bowl after the noodles are in. Sliced scallions are a must, I like a little toasted sesame oil, and I like some LaoGanMa on top.
I'm not that experienced with cooking food from the asian continent and your videos are helping me understand all those flavours and textures i like so much
Try beef gelatin next time, you may like the consistency more. Use hot water when you're shaking it into a slurry though. Dried chives and dried veggies are amazing for these too. Thanks for the upload bro.
Honestly even in America I’ve seen stuff stuck to the egg shells right in the carton- could be poop or soil I don’t know. One time I saw a feather. Just saying no matter where you are so wash your eggs if you’re using that water
I think sometimes if a carton breaks in shipping it leaks onto others in the pallet and that causes it to get sticky. Definitely a good rule of thumb to rinse them.
For the seasoning packet sticking when poring it in, dont do it over the pot of boiling water, its the steam from the water in the pot causing the spices to stick to the packet. Poor the seasoning into a ramekin or cool water slurry before pooring into the pot of boiling water.
Off topic, but when you cook and cook the steamed Hianese (sp?) chicken, it seems it’s served for dinner cook or even cold (not hot). Is that the intent?
Chicken/beef bouillon or dashi or mushroom powder, msg, salt. That’s all that’s in most of those packets. Maybe chili paste and curry paste for some. But that’s all you need to make a basic ramen packet. So you can adjust accordingly. Also you can just double or triple the water and not finish the broth.
@@jonkung I recently made these steel cut oats with some parmesan and beef topped with a fried egg. Steel cut oats just give so much more texture and flavor, I toasted them in a bit of butter also.
Make a stir fry with whatever meat you want and vegetables, and instead of putting your stir fry over rice, add a package of cooked ramen noodles and mix the whole pan of ingredients together. It lowers the high sodium level and adds much needed nutrition to this package of noodles.
Yes, as remarked starting 2:14. There is a bit of a myth doing rounds that it's forbidden to wash eggs in the EU; the only legal effect is that you can't market washed or otherwise cleaned eggs as "Class A" or "fresh" eggs.
If aliens come and ask for my leader I am showing them this guy
If we offer up Jon, who will feed, err, LEAD the Resistance?
Simp 🎉
He's lovely.
I love adding dried mushrooms to mine, too! Major flavor boost
I fell in love with mayo hack, my fav combo is adding a finely chopped garlic clove, kewpie mayo, a raw egg, and a ton of chopped green onion to the seasoning packets. You beat the egg and mayo together with everything else in your serving bowl and cook the noddles seperately and add them later to temper the bowl sauce mixture. I love onion-y funky-ness sooooo I add the green onion at the end to keep in fresh. I need to start adding more dried mushrooms into it cause theres never enough of the ones that come with it!
oh my god, thank you so much for that aside at 2:20 , as a brit i was legit horrified by your suggestion of using the egg water to make the broth until you clarified that American eggs were washed
“I burnt myself” … *goes straight back in for another bite* - Jon is all of us 😅❤
Thanks Jon. Efficient and practical as always. I usually add the ramen at the very last and try to keep a little aldente and a few dried mushroom as textural components . Nice presentation. Cheers
I grew up having this every week with leftover pork and baby bok choy. I'll have to try it again with the corn starch slurry for some thiccness.
Thank you, my favorite youtube chef. My mouth is watering 😋
I don't know what happened, but Shin Black used to come with a spicy oil packet and it doesn't anymore. I miss the spicy oil so much.
I can help you make your own!
@@jonkung yes please!!
The ad was great. Sold me. Preordered.
Thank you 🥺
I am going to try collagen. I have digestive issues, that I am told, comes with age 😕 and consuming more collagen has helped. This is a great idea because I really don't like collagen in my coffee lol I am going to order your book too. I'm a bit of a cookbook hoarder lol thank you!
Agreed on the collogen in the noodles, I put it in my coffee, but I don't like it. Good idea!
So many little ramen upgrades you can do, but I haven't tried the corn starch thickening! It seems so obvious as an easy upgrade I am def gonna try it next time.
I find instant ramen usually wants just a little bit of fat, usually I go for one of butter/chili oil/sesame oil and that even a little bit improves the texture and flavour a lot.
Jon, LOVED THIS!!!!! The style, background music, the hacks & well ramen. This hit all the buttons for me!!!! & we have a couple cooler rainy days coming up so I’m absolutely trying these!!! Love the name of your book too. Going on my birthday list with Rice Table for the end of this month!!!! More videos like this please!!!!!! & the fur baby was just the cherry on top!!!! So adorable!!!!
I’m so glad you liked it! I’m going to do a packet noodle series with more tips but I had to get the broth upgrade out of the way! Stay tuned I’m going to tackle Mama Brand Tom Yum with fresh seafood next!
@@jonkung I made your cornstarch hack with the Mama Duck ramen & soft boiled egg for lunch. Drizzled some sudachi soy on top and it was excellent!!!! Have a piece of leftover katsu from tonight & that will most likely be tomorrow’s topping with the Mama chicken flavor!!!
Book pre-ordered ✅ I can’t wait!
That was the best laugh I had all day. Love the light heartedness 😅
Nice suggestions for an easy upgrade! May I suggest you do a back to school bento special for all the students and teachers (like me!) heading back into the classroom? Please & Thank you! 🙏
Great ideas! I'm gonna try some cornstarch tomorrow. Or collagen, instead of in my coffee (as someone suggested below). I like mild Jin Ramen better than Shin. I cook my veg and some sliced mushrooms for a couple minutes in the water, sometimes with a little fish sauce, and then add the packets and the noodles. If I feel ambitious, I'll fry mushroom in butter (garlic and ginger optional) and add them to the bowl after the noodles are in. Sliced scallions are a must, I like a little toasted sesame oil, and I like some LaoGanMa on top.
Instant noodles + wantan + fishballs + roasted porkbelly is my favorite Netflix snack
Thanks Jon
Thank YOU!
Tablespoon of kewpie at the end 😉
I’ve wanted for literal years to know how to thicken broth with cornstarch, and now suddenly I do.
I'm not that experienced with cooking food from the asian continent and your videos are helping me understand all those flavours and textures i like so much
We need a doggo pic at the end of every video now.
eyyyy, now this! is my wheelhouse!
Naturally, Chef!
I've never thought of thickening my ramen broth
I'm def using bovine collagen instead next time. Nice one!
Try beef gelatin next time, you may like the consistency more. Use hot water when you're shaking it into a slurry though. Dried chives and dried veggies are amazing for these too. Thanks for the upload bro.
Hooray bonus doggo
Shin Ramen is the best. I knew I liked you.
Asian Americans are usually viewed as not that Asian but that noodle slurp! Totally relatable.
Honestly even in America I’ve seen stuff stuck to the egg shells right in the carton- could be poop or soil I don’t know. One time I saw a feather. Just saying no matter where you are so wash your eggs if you’re using that water
I think sometimes if a carton breaks in shipping it leaks onto others in the pallet and that causes it to get sticky. Definitely a good rule of thumb to rinse them.
For the seasoning packet sticking when poring it in, dont do it over the pot of boiling water, its the steam from the water in the pot causing the spices to stick to the packet. Poor the seasoning into a ramekin or cool water slurry before pooring into the pot of boiling water.
i liked how he called powder "grainy bits"
ahahah i did not know you guys wash your eggs =))) and the first thought was WHAT ABOUT CHICKEN POO?!!
chilled ramen episode please
Oooooo that will be a fun one
I'll give the collagen a try. What brand did you use? Got a link?
🤣 the mini commercial
I love ramen❤❤❤
Off topic, but when you cook and cook the steamed Hianese (sp?) chicken, it seems it’s served for dinner cook or even cold (not hot). Is that the intent?
Room temp is pretty common but it really depends on the restaurant and region
Nice ! I wish there was a way to get the flavor without all the salt in those flavor packets !
Chicken/beef bouillon or dashi or mushroom powder, msg, salt. That’s all that’s in most of those packets. Maybe chili paste and curry paste for some. But that’s all you need to make a basic ramen packet. So you can adjust accordingly. Also you can just double or triple the water and not finish the broth.
I have an extra iron if you ever need it bro😊
How much corn starch do you add??
You add add like a few teaspoons of the slurry at a time to get your desired richness
Using the same water from boiling the eggs is INSANE 😵
I would boil our eggs in the same noodle water and my partner one day asked me "why do the noodles taste weird?" She shamed me for my hack.
Next up do a video on savory oatmeal.
I love making oat congee in the winter! Soon I promise there will be lots of recipes.
@@jonkung I recently made these steel cut oats with some parmesan and beef topped with a fried egg. Steel cut oats just give so much more texture and flavor, I toasted them in a bit of butter also.
Yep, I'm an "Ufufufufufff, it's hot", kinda guy, too.
Make a stir fry with whatever meat you want and vegetables, and instead of putting your stir fry over rice, add a package of cooked ramen noodles and mix the whole pan of ingredients together. It lowers the high sodium level and adds much needed nutrition to this package of noodles.
Chimichanga
💙🤤😮💜
Where's the requisite slices of cheese, bro?
😱 using water from eggs cooking is a no-go in France!! You might eat more chicken poop than eggs, in the best case scenario 🫣 haha
Yes, as remarked starting 2:14. There is a bit of a myth doing rounds that it's forbidden to wash eggs in the EU; the only legal effect is that you can't market washed or otherwise cleaned eggs as "Class A" or "fresh" eggs.
Does Jon actually like his job? He always looked annoyed
Luxurious is not velvety, wrong use of word to describe a texture